Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Willamette1 oz Willamette Hops |
|
Pellet |
3.8 |
Boil
|
120 min |
9.21 |
33.3% |
|
1 oz |
Nugget1 oz Nugget Hops |
|
Pellet |
14 |
Boil
|
90 min |
33.28 |
33.3% |
|
1 oz |
El Dorado1 oz El Dorado Hops |
|
Pellet |
15.7 |
Boil
|
45 min |
32.02 |
33.3% |
|
3 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Willamette (Pellet) 0.99999999771257 oz Willamette (Pellet) Hops |
|
9.21 |
33.3% |
|
1 oz |
Nugget (Pellet) 0.99999999771257 oz Nugget (Pellet) Hops |
|
33.28 |
33.3% |
|
1 oz |
El Dorado (Pellet) 0.99999999771257 oz El Dorado (Pellet) Hops |
|
32.02 |
33.3% |
|
3 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
32.5 qt |
|
Infusion |
-- |
154 °F |
120 min |
|
12 qt |
|
Sparge |
-- |
170 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Aquifer Deep Well
Notes
- Three-step starter targeted 800 billion cells
- Mash-tun is homemade from ~50 qt. Rubbermaid cooler
- Initial mash rest temperature was 154 cooling to 149 over 2 hours
- Sparged with 171 F. (+/- 1 deg) water with roughly 3 gallons
- Primary fermentation done in conical fermenter for roughly 4 weeks at 2-stage temp beginning at 50 deg. F for 1 week, then 65 deg. F for the remaining 3.
- Soaked 1lb. of dark toasty oak chips in Jim Beam Bourbon Whiskey (regular ole cheap stuff) for 2 weeks in the refrigerator
- Added the entire contents (bourbon & chips) to secondary and left for 4 weeks at 55 deg F.
- Removed wood, racked to keg, purged with CO2 at 10 psi, and remained at a varying temp of 55 - 60 deg F. for 4 weeks
- Double-checked CO2 purge, reduced to 7 psi, moved to dark basement room where temp is steady in mid-to upper 60's for for remaining for 6 weeks.
- The taste at roughly 4 months was wonderful. The brew will continue to age until Thanksgiving or another 6 months when I will move to beer fridge and indulge.
Two additional notes... 1) target OG hit the mark at 1.135, FG missed the target of 1.027 for reasons unknown, 2) all fermentation temperatures are estimates since I have no control chamber and there was no particular reason for temp staging other than I wanted the yeast to start slow due to blow-outs I've experienced brewing big stouts in the past. It was January when I brewed so I had winter-temps working in my favor and hence the reason I was able to achieve mid-50 fermentation temps.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-05-28 13:45 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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